vegan muffins, recipe here.

[elfin enigma]

this one's a keeper.  no more flat dry hockey-pucks that you spent a small fortune getting three zillion outlandish ingredients for!

3 c flour [all all-purpose, or mix in up to half whole-wheat if you wish]
1 c sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 cup non-dairy milk [rice, almond, soy, whatever.  sometimes i also sub. juice or coconut milk for part of it.]
3/4 cup vegan margarine
2 teaspoons ener-g egg replacer
couple tablespoons water or an extra splash milk [not absolutely necessary, i.m.o...just following the package in structions for egg replacer, but i don't even mix it together first]
1 1/2 c "stuff"...fruit, nuts, chocolate chips, whatever you want!
and any spices/extras you might want to add...cinnamon, some lemon zest, etc. 
and if you care to add extracts/flavoring, i'd do about 1/2 teaspoon

mix the flour, sugar, baking powder, salt, ener-g [powder only], potential spices, and dry "stuff".  melt the margarine, mix in "milk", add water if using, also put any extract/flavoring in there.  mix the two together just until combined [too much mixing makes them tough] and bake in oiled and/or papered muffin cups at 350 F...the time totally depends on the size of your muffins, i  make BIG ones at work, and on that note, i can't tell you how many this'll make for the same reason and that i adapted this from my large scale recipe.  but they're done when you touch them lightly and they spring back easily, or you can use a cake tester/toothpick.  happy baking! 

[Mosquito]

Thank you! sounds good!

[McAuliflower]

I'm interested in using oil instead of margarine... any recommendations regarding this?  have you tried that already?

[elfin enigma]

i have not tried that yet, but you would use 7/8 c oil for every cup butter/margerine.  sooo...let's see...[*robot-like beeping...calculati on sounds*]  .65625 c.  2/3 c for this recipe!  haha. 

[McAuliflower]

yah- thanks for the quick calculation... will try

[dinostar]

woohoo thanks for this!!!!!

[McAuliflower]

Made blueberry almond ones with canola oil instead of margarine.
I'm guessing the decrease in liquid was an issue for me as the mix was very dry.  Added about an additional 1/2 cup of soy milk to make into muffin batter consitency.

Taste great, though are not very pretty looking... tops didn't brown at all though the muffins are correctly baked.  Surprised by that one.  Guess I'll just cover their pastie white ness with icing. 

thanks again for sharing the recipe

[owalkerjillo]

ooo thanks for this. definately going to have to try it